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Jamaican Fish Soup
Jamaican Fish Soup
Jamaican Fish Soup is a delightful and flavorful dish that originates from the vibrant island of Jamaica. It is usually made on a Saturday of the week when fresh vegetables are available in the market. It's a delicious combination of fresh fish, vegetables, and aromatic spices, all simmered together to create a hearty and comforting soup. The soup is usually made with a variety of fish such as red snapper or grouper, and the flavors are enhanced with seasonings like thyme, scotch bonnet peppers, and allspice. It's a popular dish in Jamaica, especially enjoyed on Saturday
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Ingredients
- 3 cups all purpose flour
- 1 medium Caribbean pumpkin . One half remove skin and cut in cubes. Other half cut in quarters with skin on
- 3 lbs fish head large, descale
- 2 cloves garlic crushed
- 6 medium carrots Cut half into vubes. Other half cut into blocks
- 2 whole corns cut each in into 3
- 4 medium potatoes cut into halves
- 2 whole Scotch bonnet peppers 1 green, 1 ripe
- 1 sprig thyme
- 1 pack Grace® Pumpkin Soup Mix
- 1 pack Grace® Fish Soup
- 1 medium turnip cut into cubes
- 2 medium sweet potatoes cut into blocks
- 1 stalk scallion
- 4 whole allspice seeds (pimento)
- 1 whole cho cho (Chayote squash), peel and cut into cubes.
- 1 stick celery chop in large pieces
- 10 pods okra remove tips and wash
Instructions
Prepare vegetables:
- Wash and prepare vegetables. Separate cut turnips.
Prepare fish head:
- Prepare fish head by removing scales and chopping head into large chunks.
Prepare dumplings:
- To make the dumplings: combine together flour 1/2 cup water, pouring slowly, mixing and kneading until flour has a doughy consistency. If sticky, add more flour until doughy.Pull up a small chunk of flour about 1/4 handful and make in a ball. Knead dough inwards with fingers then indent the middle so that it looks like a doughnutSet aside.
Start stock pot:
- To a large pot add a gallon of water and bring to boil. Add fish head and remove from pot when 1/2 cook about 15 minutes . Next add turnip and dumplings and boil for 10 minutes.Add yam, corn, potatoes, sweet potatoes, cho cho (Chayote squash) and blocks of pumpkin quarters with skin. Cook for another 10 minutes Add chopped pumpkin, chopped carrots, carrot blocks and cook for 10 minutes. Add additional water as needed. Remove blocks of pumpkin. Use a spoon and scoop out pumpkin from two of them and add back to pot. Set the others aside to serve with soup.Add Grace® Pumpkin Soup Mix and Grace® Fish Soup, garlic, allspice, Scotch bonnet pepper, thyme, celery, okra and scallion. At this time add back cooked fish head to pot and simmer for 15 minutes.
- Serve hot or warm. Serve with additional pumpkin blocks removed earlier.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
When scotch bonnet pepper is added take care not to rupture since it is very hot.
Nutrition
Calories: 817kcal (41%)Carbohydrates: 137g (46%)Protein: 62g (124%)Fat: 6g (9%)Saturated Fat: 2g (13%)Cholesterol: 114mg (38%)Sodium: 1003mg (44%)Potassium: 3521mg (101%)Fiber: 17g (71%)Sugar: 19g (21%)Vitamin A: 27288IU (546%)Vitamin C: 100mg (121%)Calcium: 252mg (25%)Iron: 9mg (50%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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